These savory Sausage Rolls make the perfect party food or appetizer! Lightly seasoned ground sausage is rolled up into a flaky puff pastry, sliced, and baked until golden brown. Serve it for a light meal or set out a tray on a party table for everyone to enjoy!
This recipe is based on the recipe for classic British sausage rolls, which is made with a hearty egg and meat filling baked inside a delicious puff pastry crust until perfectly golden. Sausage rolls are easy to customize and are so good hot or cold, which makes them a great versatile snack.
Sausage rolls aren’t particularly popular snacks here in the United States, as we have our own favorite party snacks like meatballs, deviled eggs, and stuffed mushrooms. But after making these tasty little snacks rolled up in that buttery, flaky pastry, I think these really need to be part of every party tray! So good!
While you can buy seasoned sausage filling at the grocery store, we’re going to make our own filling that tastes so much better. Here’s what you need to make these sausage bites:
1 store-bought puff pastry sheet (1/2 of a package), thawed
1 tablespoon olive oil
½ cup minced onion
1 clove garlic, minced
½ pound ground pork sausage (see note below)
1 teaspoon fennel seeds (optional- reduce or omit if you’re not a fennel fan)
½ teaspoon ground thyme
¼ teaspoon kosher salt
Pinch of nutmeg
Black pepper to taste
2 large eggs, divided
Note: If you can’t find ground pork sausage, you can use fresh sausage links. Just remove the meat from the casings before using.
This homemade sausage rolls recipe is simple to make, I promise. We mix the meat with seasonings, fill the puff pastry, roll it, slice it, and bake it! The hard part is not eating too many at once and saving some for everyone else!
Hopefully, you’ve thawed your puff pastry sheet. If not, do it now while preparing everything else.
Preheat the oven to 400 degrees and prepare a large baking sheet by lining it with parchment paper.
Lightly flour a separate sheet of parchment, then place the sheet of puff pastry onto it. Roll it out gently into a 12×9-inch rectangle and cut it into three 3-inch strips. Set this aside for now.
In a small skillet, warm the olive oil over medium heat. Add the onion and garlic (NOT the sausage!) and sauté until soft and they begin to brown (about 5 minutes).
In a large bowl, beat one of the eggs. Add the ground pork, fennel seeds, thyme, salt, nutmeg, pepper, and cooked onion and garlic. Mix everything together with a wooden spoon, or even dig in with your hands! I use gloves to do this as it makes the mixing and clean up SO much easier.
Beat the other egg in a small bowl to use for egg wash.
Divide the sausage mixture into thirds. Place portions of the dough into the middle of each strip, and form into a log the length of the pastry dough. Use a pastry brush to lightly brush the beaten egg on the edges of the pastry around the sausage.
Roll up the filling in the dough, sealing the long edge together, and turn the roll over so the seam is on the bottom.
Place the logs on a separate parchment-lined baking tray and brush the logs with the egg wash.
This next step is optional, but super helpful. Refrigerate for 30 minutes. It just makes the slicing in the next step easier, and I encourage you to do so, but you can skip this if you’re pressed for time.
Use a sharp knife to cut each roll into 12 equal portions about 1 inch wide and place them on the prepared baking sheet in a single layer with the seam side down. Bake for 15-20 minutes until golden brown and the sausage is completely cooked through. You can make larger rolls, but they will need a longer baking time.
Remove them from the oven and transfer the sausage rolls to wire racks to cool for about 10 minutes as the centers will be very hot. Serve with a dipping sauce and enjoy! We like to use a honey mustard dressing.
It will seem like there won’t be enough filling, but believe me, there is.
You will not be able to free-form the filling into a log before placing it onto the dough because it will be too wet. Instead, divide the dough into thirds and place portions of it along the middle of the puff pastry, forming it into one long line as seen in the process photo above.
It may be frustrating sealing the rolls, so I find it easiest to seal one of the edges and then squeeze the dough together about every two inches. After doing that, I go back and close up the entire roll. Also, at times, it may be necessary to press the filling in as some may escape through the seals.
After closing, transfer the rolls seam side down, to a baking sheet lined with a sheet of parchment, and brush with egg. Then refrigerate for 30 minutes before slicing. Trust me, they will slice much more easily if the dough isn’t at room temperature.
If you’re concerned about the smaller rolls not being closed enough and that they’ll fall apart while they bake, don’t be. Occasionally, I’ll have some unravel as I transfer them to the final baking sheet, or not stick together because the filling has come through, but I just tuck the dough underneath as best I can. Surprisingly enough, there haven’t been any that fail to stay together or not look presentable. Just make sure that you place the seam side down on the baking sheet before they are put into the oven.
Vegetables: Lots of people include finely chopped veggies in their sausage rolls. You can use chopped peppers, onions, spinach, or any other favorite vegetables. Sauté them in oil until soft before adding them to the sausage mixture. However, you’ll only be able to add a couple tablespoons at the most otherwise there will be too much filling and you’ll become frustrated that you won’t be able to close the rolls as well.
Substitute sage for fennel for a different flavor.
You can use onion powder instead of minced onion if you like the taste but not the texture.
Use ground beef instead of ground sausage.
Mix in some salty chopped bacon!
These are a great make-ahead snack! Follow the recipe as directed through slicing. Place the unbaked sausage rolls onto a baking sheet, then cover and freeze until firm. Transfer the frozen slices to a freezer bag and store them for up to 1-2 months.
When you’re ready to bake them, heat the oven to 400 degrees F and bake the frozen slices on a baking sheet for about 20-25 minutes until golden brown and cooked through. If frozen, they will need the extra time to cook.
You can also thaw them overnight in the refrigerator before baking the next day, too.
Leftover baked pastries can be stored in the refrigerator in an airtight container. Eat these mini sausage rolls cold or warm them slightly in the microwave.
Yes, you can freeze these appetizers! Once they cool to room temperature, transfer them to a freezer bag and freeze for 1-2 months. You can thaw them in the fridge overnight or reheat them in a 400-degree oven for 15-20 minutes.
I like to serve this sausage appetizer with Ken’s Honey Mustard Dressing or another honey mustard sauce.
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